It was an absolute delight to host an 1890 Table for this couple. They have been longtime friends of The Brewster Inn, so the pressure was on to give them an unforgettable night out. Mother Nature cooperated and we were blessed with a beautiful night of weather. Now it was up to Chef Ryan Quinn to wow and delight with his tasting menu. As the dinner hour came upon us, it was pertinent that the courses not only were visually stunning - but that the combination of flavors lived up to the hype.

A week prior we had a sit-down with this couple to discuss their likes, dislikes, etc. They talked about a love of Caribbean food that was reminiscent of their honeymoon. That was where their love of ultra-fresh food first took flight. They have since then loved exploring interesting and inventive cuisine together.

See below for for the full menu of the night! After rave reviews from the couple, we are proud to say that this night was a true success.

Amuse-Bouche

Egg Toast

caviar, uni butter & chives

First Course

Tuna Ribbons

avocado, miso vinaigrette

Second Course

Grilled Radicchio

tellagio, candied pecans, 18 year old balsamic

Third Course

"Lobster Salad"

butter lettuce, brussel sprouts, almonds, white peaches, heirloom radishes,

truffled blueberry vinaigrette

- Gift -

East Coast Oyster

Fourth Course

Grilled Lamb Chop

spring pea broth, confit potato, charred cipollini onions, swiss chard, jerk spice ju

Fifth Course

Fried Whole Black Bass

red beans & rice, carrot mango sambal, spiced tomato gastrique, soy jalapeño gel

Dessert Course

Banana Mille-Feuille